1/4cupaquafabaTo desired consistency. See notes for substitute.
Instructions
Add all ingredients to a food processor or blender, and blend well until you reach desired consistency (this could be several minutes! Don't rush it).
Store in an airtight glass container in the fridge.
Notes
This recipe makes about 2.5 cups of hummus.Red curry paste: I added about 4 tbsp, but it does depend on how strongly you want this flavored. Test after about 3 Tbsp, and add one or two more based on desired result. Note that some brands may not be vegan. Aroy-D, Thai Kitchen and Maesri all offer vegan options.Tahini: You can substitute aquafaba or more plant-based milk instead of using tahini (or just omit it). Note that tahini will balance out the flavor and contribute to a better texture, unless you are avoiding nuts/seeds it is a worthwhile addition that doesn't contribute much fat. Aquafaba: You can substitute with 1/4 cup plant milk and optionally whisk in 2 Tbsp of chickpea flour (besan).